Raw Seafood ~ On the Half Shell

The topic is fascinating, but there is not much for learners to do here. Food borne illness has always been a problem for humans to face, and here, data from the Center for Disease Control is analyzed. Learners look at the number of cases of Vibrio vulnificus bacteria illness and consider trends over time, the relationship to geographic location, and the particular type of seafood that caused the infection. Perhaps this resource could be beneficial to a group of future chefs as they consider safety in food handling.